This versatile mix can be used to make a dressing for salads, a dip for fresh veggies, or topping for baked potatoes.
Dressing and Dip Mix:
1 1/2 tablespoons dried parsley
1/2 tablespoon dried chives
1/4 tablespoon dried tarragon
1/2 tablespoon lemon pepper
1/2 teaspoon salt
1/4 tablespoon oregano
1/2 tablespoon garlic powder
1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoon Ranch Dressing and Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Makes 1 cup.
2 tablespoons Ranch Dressing and Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potatoes.
Note from Sara: I am using this recipe for a holiday gift. I am putting it into a pint size container. To "fill" the container, I multiplied the recipe by 5. At this point I used only 1 tablespoon of salt for the pint size. You can add more salt to taste as the salt measurement is a conservative measurement.
Makes 2 cups.
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